This coffee is produced by Wilson Jesus Ortega Muñoz at Finca Los Naranjos in the San Agustin area of Huila, Colombia. The coffee grows at 1640 MASL and is made from Pink Bourbon variety. It is processed using the washed method, with beans fermented overnight in a wooden hopper and then wet fermented for up to 38 hours before being rinsed four times and dried on raised beds for 15-20 days. The cup presents a floral aroma of rose and jasmine with sweet mango, pink lemonade, and a lingering finish of tangerines.
